Cooking instructions for Fish Fingers With Tomato Tartar Sauce:

To make the tomato tartar sauce, pour the tomato sauce and wine into a small saucepan, along with the minced garlic and cook the mixture over high heat, while stirring at times, until it starts boiling.

Reduce it to a simmer and continue to cook the mixture until it reduces to half its original volume, without stirring even once; remove from heat and keep it aside to cool.

Pour the cooled above mixture into a food processor, along with the mayonnaise, gherkins and green onions.

Pulse them into a smooth puree and pour it into a bowl.

Fold in the tabasco sauce, parsley and a dash of salt until well combined and leave it in the fridge, covered for an hour.

To make the fish fingers, stuff the wine, horseradish, both kinds of mustard, ½ tsp salt and ¼ tsp black pepper into a resealable plastic bag and shake well to mix.

Place the fish strips into the bag, seal and flip it a number of times to coat well with the seasoning.

Leave it in the fridge for an hour to marinate.

Drizzle oil in a large, heavy-bottomed pan and heat it to 350 degrees F.

Whisk the flour, cornstarch, cornmeal, cayenne pepper and rest of the seasonings in a bowl until well combined.

Dump the marinated fish strips into the above mixture and toss well to dredge evenly; shake off any excess.

Dip these dredged fish strips into the hot oil, in batches, and fry them for about 4 minutes or until they turn golden.

Drain them out using a slotted spoon, into a plate lined with paper towel to soak away extra grease and make rest of the fish fingers similarly.